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When Easter passes, and everyone has had their fill of Beacon marshmallow easter eggs, what do you do with all of the leftovers? You know what they say; “waste not, want not”, especially when it comes to chocolate treats! Instead of throwing your pile of uneaten Easter eggs in the bin or letting them rot away in the cupboard until you throw them out next year, why not try few repurposing recipes with easter eggs!

With Easter just around the corner and with our in-office excitement for chocolate treats and family togetherness ramping up, we’ve pieced together a few repurposed marshmallow easter egg recipes and ideas for you to try out. Print out these recipes and commit yourself to try at least one of them this Easter. You have nothing to lose and absolute yumminess to gain!

Clever ways to use up leftover Beacon marshmallow Easter eggs

Have you got a few leftover easter eggs lying around? Here’s what you can do with them.

How to make hot cross bunnies

Okay, these aren’t really Easter bunnies, but they do contain your leftover Easter eggs, so they may as well be called bunnies! Hot Cross Bunnies are essentially ice cream and chocolate hot cross buns. This recipe serves 6.

What you need

  • 1 litre of vanilla ice cream
  • At least 6 leftover Beacon marshmallow easter eggs (the more, the better)
  • Half a dozen hot cross buns cut open
  • 200 ml of cream

What to do

  • In a saucepan, heat the cream over medium heat. When it starts to simmer, remove it from the heat.
  • Cut up the leftover Easter eggs into quarters and throw them into the cream. Stir them around until they are almost melted. They should form a gooey, melty mess.
  • Let the marshmallows melt in the saucepan while you slightly toast the hot cross buns.
  • Scoop a ball of ice cream from the container and place it onto the hot cross bun’s bottom side.
  • Use a ladle to scoop up the gooey chocolate cream and spoon it over the ice cream. Then, place the lid of the hot cross bun on top and squash down slightly so that everything starts to ooze out slightly.

That’s it – you’re done! And your Hot Cross Bunnies are ready to be enjoyed.

Easter hot chocolate drinks

Hot chocolate is a treat you don’t have to convince people to drink. Below is a way you can make Easter hot chocolate by using up your leftover Easter egg stash. This recipe serves 2.

What you need

  • 2 cups of milk (cows or plant milk)
  • At least 3 leftover easter eggs
  • ¼ cup of fresh cream
  • Powdered cinnamon

What to do

  • In a saucepan, bring the milk to a simmer. Ensure that you keep an eye on the milk, or it will burn or boil over. Stir continuously while it is heating.
  • Add your leftover Easter eggs to the milk and stir them in so that they melt. Once the chocolate marshmallow Easter eggs are melted, remove the saucepan from the heat.
  • Add the ¼ cup of cream to the saucepan and stir it in. The mixture should thicken slightly.
  • Pour the creamy chocolate into mugs and dash one shake of cinnamon on top.

That’s it! All that’s left to do is enjoy.

Easy peasy easter egg brownies (Just 3 ingredients)

As far as marshmallow Easter egg recipes go, this is one of the best. Making brownies with your leftover Easter eggs is easier than you think, and the good news is that it takes just 3 simple ingredients and a few minutes of your time.

What you need

  • A pile of your leftover Easter eggs (any chocolate eggs can be added) (600g)
  • 4 eggs
  • 1 cup of self-raising flour

What to do

  • First, preheat the oven to 160 degrees Celsius and grease a cake tin. A square tin usually works best, but round can also work. Aim for a cake tin that measures 21cm.
  • Keep just a few of the Easter eggs to one side, and place the rest in a food processor. Turn the processor on to chop the Easter eggs up.
  • While the food processor is running, add the eggs one by one.
  • Adding the eggs will transform the chocolate eggs into a smooth consistency.
  • Now, add the 1 cup of flour to the food processor and continue processing it for a further half minute. The flour should combine nicely and form a thick batter-like mixture.
  • Pour the chocolate batter into the greased cake tin.
  • Cut the remaining Easter eggs into chunks and scatter them along the top of the batter.
  • Bake the batter for around 25 minutes. When you remove it from the oven, the outer edges should be firm, and the middle of the cake should be slightly wobbly still. This will set and firm upon standing.
  • Leave the brownie cake in the cake tin until it has cooled. This will take around half an hour. Once the cake is cooled, you can remove it from the cake tin.
  • Cut into brownie squares and serve with ice cream or fresh whipped cream and sliced strawberries.

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